A two-volume history of food and nutrition, and their relation to human health and culture. Covers the spectrum of foods; their nutritional makeup and uses; and their impact on cultures and demography. Offers a geographical perspective on the history and culture of food and drink. Includes a dictionary of plant foods.

Since 1983, this encyclopedia has been the go-to book on all things culinary. In addition to updates on food trends and other changes to American gastronomy since 1999, the encyclopedia includes biographical entries, both historical and contemporary.

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.

Books and ebooks

Books are in-depth, subject-specific writing about a particular time period, event, person, or phenomenon. They combine background information with analysis of primary and secondary sources. In short, they are a very valuable resource for history papers.

The CSU-Pueblo Library owns thousands of history books and ebooks. But if we don't have what you're looking for, you may be able to request it from another library.

A large, free collection of digitized books—lots of older works that can double as both scholarly work and primary source.

Primary sources

Primary sources can be accessed in one of two ways: library databases and archives. Large publishing companies collect digitized primary sources and sell them as databases to libraries—the CSU-Pueblo Library subscribes to more than 20 of these. Archives are privately held collections, often at universities and museums. Many archives have digitized their collections and made them freely available online.

Online sources for food history research

Online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century, including page images of 76 cookbooks and searchable full-text transcriptions. Also features a glossary of cookery terms and multidimensional images of antique cooking implements.

More than 4,000 promotional recipe pamphlets, published mainly by food and appliance manufacturers and trade associations. Dating from the late 19th century to the present, this advertising ephemera reflects the evolution of the modern American diet.